Primary Fermentation is the initial anaerobic metabolic process in sparkling wine production whereby grape must is converted into still wine through the action of yeast, primarily Saccharomyces cerevisiae, which transforms fermentable sugars into ethanol, carbon dioxide, and heat, distinguishing it from subsequent fermentation stages such as secondary fermentation that generate effervescence.
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Saccharomyces cerevisiae in the Production of Fermented Beverages
Graeme M. Walker, Graham G. Stewart · Beverages · 2016 · 451 citations · Full text
Conversion of D-xylose into ethanol by the yeast Pachysolen tannophilus
H. Schneider, P. Y. Wang, Y. K. Chan et al. · Biotechnology Letters · 1981 · 295 citations
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Peoria, United States
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Washington, United States
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Melbourne, Australia
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